Every year, bird migrate north to south following traditional migration routes, many of which pass straight through the heart of our ranches.
This onion tart is made up of two versatile parts, both of which can be adapted for many other uses.
In the words of Willa Cather–at Ranchlands, we feel like the cottonwood is “bound up with our lives”.
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.
Ruth Rees Phillips was my mother. She was raised in San Antonio, Texas, where she met and married my father […]
Living in New York City has amazing cultural advantages, but having outdoor garden space is extremely rare. In the 14 years we’ve lived here we’ve figured out creative hacks for growing delicious produce with limited space. Depending on what kind of space you have (i.e. balcony, fire escape, stoop, or just plain old window sill) you can definitely maximize your food production.
Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.
From Native Americans to homesteaders and state ownership.
For Kit, a loyal companion whose personality lives on today.
This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes